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5 from 1 vote

Giblet Cream Gravy

Creamy giblet gravy for your turkey, dressing, and mashed potatoes.
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Servings: 10 servings
Calories: 109kcal
Author: Lucy Brewer


For the stock:

  • Reserved turkey neck, heart and gizzard
  • 6 cups water
  • 3 1/2 cups canned low-salt chicken broth
  • 2 carrots coarsely chopped
  • 1 onion halved
  • 1 large celery stalk chopped
  • 1 small bay leaf


  • 3 cups turkey stock
  • 5 tablespoons unsalted butter
  • 5 tablespoons all-purpose flour
  • 1/4 cup whipping cream
  • Cooked, chopped meat from turkey neck and giblets
  • 1 hard-boiled egg, chopped (optional)
  • 2 tablespoons pre-baked cornbread dressing (optional)


  • To make the stock: place turkey neck and giblets in a large saucepan; add 6 cups water and 3 1/2 cups chicken broth, carrots, onion, celery and bay leaf. Bring to a boil and then turn down to simmer over medium heat for about 2 hours. Stock should be reduced to about 3 cups. Strain stock into a bowl and chop the neck meat and giblets.
  • To make the gravy:
  • Melt 5 tablespoons butter in large saucepan. Whisk in 5 tablespoons all-purpose flour and continue whisking for 2 minutes.
  • Slowly whisk in 3 cups turkey stock, 1/4 cup cream, up to 1 cup reserved turkey pan juices and 2 tablespoons pre-baked cornbread dressing.
  • Simmer gravy for 5 minutes or until thickened to desired consistency, whisking frequently.
  • Add chopped meat and chopped hard-boiled egg and season to taste with pepper.


Adapted from Giblet Cream Gravy in Bon Appetit magazine, circa 1999: